Apricot and Almond Biscotti

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup dried apricots, chopped
• 1/2 cup sliced almonds, toasted

Method

1. 1

   Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. 2

   Whisk together the flour, baking powder, and salt in a medium bowl.

3. 3

   In a large bowl, beat the sugar and softened butter until combined and slightly fluffy, about 2 minutes.

4. 4

   Beat in the eggs one at a time, then mix in the vanilla and almond extracts.

5. 5

   Gradually stir the flour mixture into the wet ingredients until a soft dough forms.

6. 6

   Fold in the chopped dried apricots and toasted sliced almonds until evenly distributed.

7. 7

   Divide the dough in half and shape each portion into a log about 12 inches long and 2 1/2 inches wide on the prepared baking sheet, spacing the logs several inches apart.

8. 8

   Bake the logs until firm and lightly golden, 25 to 30 minutes.

   25:00 · Bake logs
9. 9

   Remove from the oven and let the logs cool on the baking sheet for 15 minutes.

   15:00 · Cool logs
10. 10

    Reduce the oven temperature to 325°F. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.

11. 11

    Arrange the slices cut-side down on the baking sheet and bake for 10 minutes.

    10:00 · First side bake
12. 12

    Flip the slices over and bake until dry and crisp, 8 to 10 minutes more.

    8:00 · Second side bake
13. 13

    Transfer the biscotti to a wire rack and cool completely before storing in an airtight container.